Directions for: Grilled Lamb Chops with Summer Salad
Ingredients
Lamb and Marinade3 medium cloves garlic, minced
3 Tbsp fresh rosemary, chopped
cup chopped parsley (about 1/2 bunch)
2 Tbsp dijon mustard
cup olive oil
tsp pepper
2 rack of lamb, each cut into 6 chops
1 lemon, squeezed for juice
coarse sea salt
Summer Salad2 medium zucchini, cut lengthwise into 1/4 inch strips
1 bunch asparagus, stringy ends peeled
pint grape tomatoes, halved
red onion, sliced very thinly and soaked in cold water
salt
olive oil
Minted Couscous1 cup couscous
1 cup water
2 Tbsp olive oil
cup chopped mint
3 Tbsp flaked almonds, toasted
juice and zest of half of a lemon
salt and pepper to taste
Tzaziki2 cup greek or whole milk yogurt, drained (500 ml)
medium english cucumber, peeled and grated
pinch salt
1 small glove garlic, finely minced
handful chopped fresh mint
coarse salt and freshly cracked black pepper, to taste
Directions
Lamb and Marinade1. To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least on hour
2. Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking. Remove from heat and let rest.
Summer Salad1. Bring a large pot of salted water to a rolling boil. Cut asparagus into 1 1/2 inch lengths.
2. Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
3. Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
4. Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.
Minted Couscous1. Bring water to boil. Pour over couscous; cover and let stand 5 minutes.
2. Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
Tzaziki1. Hang yogurt in sieve or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
2. Very lightly salt grated cucumber and let hang in same manner.
3. Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. Season to taste with salt and pepper.
See more: Grill, Vegetables, Main, Salad, Lamb, Citrus, Summer, Dinner, Lunch